Shrimp and grits is the South Carolina Lowcountry breakfast plate that crossed inland to Charlotte: stone-ground corn grits cooked slow in butter and stock,.

Shrimp and grits originated as a Lowcountry breakfast plate in coastal South Carolina, where shrimpers ate it after pulling nets in the morning. Chef Bill Neal at Crook's Corner in Chapel Hill codified the modern restaurant version in 1985. The dish crossed into Charlotte's brunch programs in the 1990s and now appears on most Southern menus; Mert's Heart and Soul and 300 East run the canonical Charlotte versions with Geechie Boy grits and Carolina shrimp.

Where to eat Shrimp and grits in Charlotte

2 editor picks for Shrimp and grits in Charlotte, ranked by editorial score. All Charlotte signature dishes · Shrimp and grits across every city.

  • Haberdish

    Order The fried chicken plate with a biscuit and pimento cheese. That combination is the Charlotte signature.

    Haberdish on N Davidson is the NoDa mill-town Southern kitchen from Jeff Tonidandel and Jamie Brown, with a craft-cocktail bar built into the room.

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  • The Goodyear House

    Order The hush puppies and the hot-honey chicken. Both have stayed on the menu since opening.

    The Goodyear House on N Davidson Street sets Southern cooking from Food Network champion Chris Coleman inside a historic early-1900s NoDa mill home.

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More places near Haberdish and The Goodyear House

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 41 hrIntermediate

Ingredients

  • 200g stone-ground corn grits (not instant)
  • 750ml chicken stock
  • 250ml whole milk
  • 60g unsalted butter
  • 100g sharp cheddar, grated
  • Salt and pepper
  • 450g large shrimp, peeled and deveined
  • 4 slices bacon, chopped
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon hot sauce
  • Juice of half a lemon
  • 2 spring onions, sliced for garnish

Method

  1. Bring the stock and milk to a simmer in a heavy pot. Whisk in the grits in a steady stream.
  2. Reduce to a low simmer. Cook 35 to 40 minutes, stirring every 5 minutes, until creamy and the corn flavour is developed.
  3. Stir in the butter and cheese. Season with salt and pepper. Keep warm.
  4. Meanwhile, cook the bacon in a large skillet until crisp. Remove bacon, leaving the fat.
  5. Saute the green pepper in the bacon fat 3 minutes. Add the garlic and shrimp. Cook 3 minutes more until shrimp are pink.
  6. Stir in hot sauce, lemon juice and crumbled bacon. Serve over the grits with spring onions on top.

Editor tip. Stone-ground grits take 40 minutes; instant grits ruin the dish. Buy whole-corn grits and budget the time.

Common allergens: Dairy, Shellfish.